A Comparative Study on the Manufacturing Processes of Red Wine

포도주(葡萄酒) 제조방법(製造方法)에 관(關)한 비교연구(比較硏究)

A study was conducted to examine the physical and chemical changes of wines fermented from three different varieties by three different methods. The products were evaluated by twenty subjects on color, aroma, and taste. The results were as follows; 1) The moisture contents of those varieties were ranged from 90. 70 to 90.82% The Brix sugar and sugar contents were in order of Muscat Bailey A>Alden>Cambell Early. The titratable acidity was higher in Muscat Bailey A and Alden than in Cambell Early while PH of Cambell Early was higher than those of the two others. 2) The specific gravities of the products were slightly decreased as the fermentation progressed. 3) The yeast-fermentation showed the higher degree of alcoholic contents compared to the natural fermentations. of the natural fermentations, the washed-natural fermentation resulted in the lower alcoholic contents than unwashed one. 4) The PH's were also higher in the yeast-fermentation products than in the natural fermentation groups. The difference, however, was smaller as the fermentation progressed further. 5) The total ester coutents of the yeast fermentation group were slightly higher at the beginning of the fermentation than those of the natural fermentation products and the contents were increased during the fermentation in overall. 6) Twenty panel mentors judged the ripe wine products and the order of preference was Alden>Muscat Baliey A>Cabell Early. They preferred the yeast-fermentation wine to the natural fermentation products.

포도주(葡萄酒)의 제조방법(製造方法)과 품종(品種)에 따른 제품(製品)의 물리(物理) 화학적(化學的) 변화(變化)를 조사(調査)하였다. 또 그들의 기호성(嗜好性)에 대(對)한 관능검사(官能(檢査)를 하므로서 평가(評價)한 몇가지 결과(結果)는 다음과 같다. 1) 원료포도(原料葡萄)의 성분(成分)에서 수분함량(水分含量)은 $90.70{\sim}90.82%$로서 품종간(品種間)에는 차별(差別)이 없고 Brix 당도(糖度) 및 당분함량(糖分含量)은 Muscat Bailey A>Alden>Campbell Early의 순(順)이였다. 적정산도(滴定酸度)는 Muscat Bailey A Alden>Campbell Early의 순(順)이였고 PH 는 Campbell Esrly>Muscat Bailey A Alden의 순(順)이였다. 2) 발효(醱酵)가 진행(進行)됨에 따라 포도주(葡萄酒)의 비중(比重)은 약간 낮아지는 경향을 보이었다. 3) 포도주(葡萄酒)의 주정도(酒精度)는 초기(初期)에는 효모첨가배양구(酵母添加培養區)>비세척자연발효구(非洗滌自然醱酵區)>세척자연발효구(洗滌自然醱酵區)의 순(順)이였으나 숙성(熟成)이 됨에 따라 차(差)는 적어졌다. 4) 발효액(醱酵液)의 PH는 효모첨가배양구(酵母添加培養區)에 비(比)하여 자연발효구(自然醱酵區)가 약간 낮으나 숙성(熟成)됨에 따라 차(差)가 적어졌다. 5) 총(總) Ester 양(量)은 발효(醱酵) 초기(初期)에는 효모첨가배양구(酵母添加培養區)가 자연발효구(自然醱酵區) 보다 약간 높았으며 발효(醱酵)가 진행(進行)됨에 따라 전반적(全般的)으로 증가(增加)되는 경향(傾向)을 보인다. 6) 발효성(醱酵性)에 따른 관능검사(官能檢査)의 결과(結果) 발효조건(醱酵條件)에 따라서는 효모첨가구(酵母添加區)>비세척자연발효구(非洗滌自然醱酵區)>세척발효구(洗滌醱酵區)의 순(順)이였고 품종(品種)에 따라서는 Alden>Muscat Bailey A>Campbell Early 순(順)으로 우수성을 나타내었다.